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99. The Effect of the Reaction (PH) of Milk on the Destruction of Micro-Organisms by Heat

Published online by Cambridge University Press:  01 June 2009

A. T. R. Mattick  and
A. A. Nichols
A. T. R. Mattick
Affiliation:
National Institute for Research in Dairying, University of Reading
A. A. Nichols
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

It has been shown that alterations in the hydrogen-ion concentration of milk result in differences in the numbers of bacteria which survive the process of heating at 145° F. for 30 min. As the pH decreases the number of bacteria surviving also decreases. The possible bearings of these findings on various processes are discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 6 , Issue 2 , May 1935 , pp. 125 - 129
Copyright
Copyright © Proprietors of Journal of Dairy Research 1935

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References

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